APOD: Young Suns of NGC 7129
Image Credit & Copyright: Johannes Schedler (Panther Observatory)
Explanation: Young suns still lie within dusty NGC 7129, some 3,000 light-years away toward the royal constellation Cepheus. While these stars are at a relatively tender age, only a few million years old, it is likely that our own Sun formed in a similar stellar nursery some five billion years ago. Most noticeable in the sharp imageare the lovely bluish dust clouds that reflect the youthful starlight. But the compact, deep red crescent shapes are also markers of energetic, young stellar objects. Known as Herbig-Haro objects, their shape and color is characteristic of glowing hydrogen gas shocked by jets streaming away from newborn stars. Paler, extended filaments of redish emission mingling with the bluish clouds are caused by dust grains effectively converting the invisible ultraviolet starlight to visible red light throughphotoluminesence. Ultimately the natal gas and dust in the region will be dispersed, the stars drifting apart as the loose cluster orbits the center of the Galaxy. At the estimated distance of NGC 7129, this telescopic view spans about 40 light-years.
Hormones And Metabolism Conspire Against Dieters : Shots - Health Blog
npr:
Willpower will only take you so far, in case you haven’t run that experiment yourself. Turns out our bodies have a fuel gauge, not entirely unlike the gas gauge in our cars, that tell us when it’s time to tank up on food. Dieting can make the gauge go haywire. (via Shots)
Carl Warner’s Foodscapes: A Lesson on Playing w/your Food
by SkeeterNYC
Meet Carl Warner, the photographer and artist behind Foodscapes - a self-taught, awe-inspiring art form constructed entirely out of food. Read more
This is what I want to do!!!!
HAVIN’ A BALL IN FLORIDA
The sender of this postcard had a ball, too. Her message (verbatim, including punctuation):
Hi Girls
I got here at last it took us 3 day & night the ride was wonderful having a real good time tell all the girls I am thinking of them miss you all
Mabel
LOVE BAD POSTCARDS!!!!!
CHICKEN AND PINEAPPLE CURRY
By now most of you might have noticed that I make chicken dishes a lot, well because chicken (chicken breast) is the fastest and most versatile protein anyone can cook in 30 minutes… in a hurry.
At my home, we mostly eat simple meals, and it’s only on weekends that we cook and eat beef in the form of a stew or a braised dish which takes hours to cook.
On this blog, my goal is to post and share recipes that are simple, quick to prepare yet absolutely tasty… simply scrumptious!
There are dozens of curry recipes everywhere, but this curry is simple, straight-forwardly hearty and is packed with every taste sensation there is; salty, savory, sweet (because of the pineapples), spicy and creamy. But what is more truly great about this curry dish is that you just ladle it over a plate/bowl of boiled or steamed rice and EAT! ;)
Ingredients:
Marinade:
1 pound chicken breast, sliced into medium size chunks
2 teaspoons yellow curry paste
2 teaspoons coarse salt (not table salt)
1/2 teaspoon cracked black pepper
Approx. 1/2 cup Reserved pineapple juice from the *canned (500 grams) pineapple chunks
- Marinate chicken with these ingredients for 15 minutes inside the fridge.
__________________
4 tablespoons canola oil (for sauteeing)
8 slices of fresh ginger
1 large white onion, chopped
4 cloves garlic, minced
*500 grams canned pineapple chunks
3 green finger chilies, sliced (or you can substitute 1 medium size red bell pepper, thinly sliced)
1 heaping tablespoon yellow curry paste (you can substitute 2-3 teaspoons yellow curry powder)
1 1/2 cups chicken stock
1/2 cup thick coconut cream (unsweetened)
1 cup milk
salt (or fish sauce if you like) according to taste.
Procedure:
1. Place a large saute pan over medium high heat and add canola oil.
2. Saute ginger slices followed by the onions, then the garlic.
3. Strain and save the marinade from the chicken pieces. And add the marinated chicken into the saute pan along with the aromatics. Saute chicken until cooked through.
4. Add the pineapple chunks and sliced finger chilies (or sliced red bell pepper) and cook for 3 minutes.
5. Pour the reserved marinade and chicken stock and simmer for 5 minutes.
6. Finally add the coconut cream and milk and gently simmer for 5 minutes. Season with salt (or fish sauce) according to taste.
Serve over boiled or steamed rice.
Makes 4-6 servings
Hello! (Aug 24,2011 Explore) (by Masashi Mochida)
My parents’ living room shelf. My anti-drug.
